Recipe

Original recipe:

https://www.kingarthurbaking.com/recipes/spiced-rye-ginger-cookies-recipe

but severe liberties have been taken by me. I would sooner poke myself in the eye with a fork than use veg oil for baking.

• 1lb Kerrygold butter
• 567g dark rye flour
• 281g bread flour
• 4 teaspoon baking soda
• 1 tbsp table salt
• 3 tbsp ginger
• 1 tbsp black pepper
• 1 tbsp cinnamon
• 1 tbsp cardamom
• 1 cup (149g) brown sugar
• 4 large egg
• 1 cup blackstrap molasses
• 1 cup light molasses
• 2 cup unsweetened coconut
• 1 cup mixed peel (coz I could not find my candied ginger, which would really have been the ticket)

cooking instructions follow the original text; lest it vanish; combine all dry ingredients. mush butter with sugar, add eggs, make smooth, add molasses make smooth, add dry ingredients to wet ingredients. Et voila!

this results in a batter which was obscenely goopy, conjuring forth long dormant fears of quicksand swallowing me whole. I tossed in a couple more tablespoons of flour in the hope of getting the batter to the point of cohesion over adhesion, a point I have seen struck with different recipes. Alas it was not to be. The resulting batter still looked like a giant bear shit. I tossed it into the fridge for 24hrs to allow it to contemplate its navel and for the moisture to redistribute.

Then baked at 350F in a preheated oven. 20min gets you something soft, 25 min gets you something hard.

I had aspirations to bust out my new cookie cutters, but it turns out rye flour cookies following the recipe above are best handled by scooping the poop into morsels, which when peppered around partment paper flatten to a familiar design which is suprisingly unmound like.